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This recipe for LEMON SOUR CREAM PIE, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, April 22, 2009


1 Cooked 9-inch Pie Crust
1 1/2 Tbsp. Unflavored Gelatin
6 Tbsp. Water
1/3 Cup Cornstarch
2 Cups Sugar
1/2 Tsp. Salt
1 1/3 Cups Water
4 Egg Yolks
1/2 Cup Fresh Lemon Juice (not bottled)
1 Tbsp. Lemon Zest
1/4 Cup Butter (softened)
2 Cups Sour Cream

Mix together the gelatin and 6 Tbsp. water. Set aside. Combine cornstarch, sugar, salt, and 1 1/3 cups water and bring to a boil over medium heat; stir constantly until clear and bubbly. Stir in egg yolks (see note below) and stir for one more minute. Remove from stove and add the gelatin mixture. Stir until gelatin is dissolved. Add fresh lemon juice, zested lemon rind and softened butter, stir. Put mixture into a glass bowl and place in refrigerator until firm. Remove the lemon filling from the fridge and leave out long enough to take the chill off, 15-20 minutes. Fold the sour cream into the lemon mixture. Pour into prepared crust and chill until firm. Decorate with whipped cream and lemon slices.

Note: When you separate the eggs, make sure that you have no egg whites mixed in with the yolks.
Before adding the yolks to the hot mixture, take a spoonful of the hot mixture and stir it into the yolks, then add yolks quickly to the hot mixture and stir. This should keep the yolk from cooking to fast and looking like scrambled eggs!




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